Sautéed Summer Squash with Garlic and Parmesan

Servings: 6 - 8


  • 2 tablespoons butter

  • 1 tablespoon olive oil

  • 2 medium zucchini*, washed and thinly sliced 

  • 2 medium yellow squash*, washed and thinly sliced

  • 2 cloves of garlic, crushed

  • Salt and pepper

  • 1/4 of a lemon, juiced (approximately 1 tablespoon)

  • 1/3 cup parmesan cheese

*Aim for a total of 6 - 7  cups of zucchini and yellow squash


1. Heat butter and oil in a large sauté pan over medium high heat. Add zucchini, squash, and garlic. Generously season with salt and pepper.

2. Sauté, stirring regularly, until veggies are tender, about 3 - 5 minutes.

4. Once veggies are tender, remove from heat and drizzle with fresh lemon juice and sprinkle with the parmesan cheese.

4. Stir until well combined, and serve while still warm.